Sometimes the best way to spend a Sunday is making an incredible pot of homemade chili to serve with fresh bread. With each day that goes by throughout the week, the flavors meld, becoming better and better. This recipe requires a bit of effort, but it’s really worth it.
Feel free to change up the types of beans you use. Just make sure the quantity totals around 5 cups of cooked beans and/or legumes before you start.
Try adding 1/2 tsp liquid smoke for a smoky depth of flavor.
Heat large stockpot to medium. Add coconut oil, peppers and onion and sauteu0301 for 5 minutes. Then add garlic and sauteu0301 for 3 minutes. Add cocoa powder and spices and stir for about 2 minutes.
Add all remaining ingredients (except salt, pepper and cilantro) to pot and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Now season with salt and pepper.
If chili is too thick, add some optional veggie stock or water until you reach desired consistency.
Top chili with cilantro, or stir it in before serving.
This recipe is part of the Plant-Powered Comfort Food collection.
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